Emilie Meyer
Cheese fondue is a versatile dish that can be served as an appetizer, main course, or even dessert. It is traditionally made with dry white wine and has additional cherry brandy in some recipes. The best cheeses for fondue are light and melt beautifully, such as gouda, gruyere, swiss, and fontina. Cheddar fondue is usually made with beer instead of wine.
When serving cheese fondue, it is important to consider the sides and dippers that will complement the dish. Bread is the most popular dipper, with French bread, sourdough, and baguettes being common choices. For a unique twist, try dipping pretzels, bagels, or tortilla chips. Vegetables such as broccoli, bell peppers, and carrots add a fresh and healthy element to the meal. Meat options such as chicken, steak, and sausage provide protein and can be dipped or paired with the fondue. Fruits like apples and pears also pair surprisingly well with the cheesy dish.
| Characteristics | Values |
|---|---|
| Bread | French bread, breadsticks, croutons, multigrain bread, rye, sourdough, pumpernickel, bagels, baguette, pretzel bread |
| Crackers | Wheat crackers, tortilla chips |
| Chips | Potato chips, tortilla chips |
| Fruit | Apples, pears, pineapple, grapes, apricot, nectarine, peaches, oranges |
| Vegetables | Broccoli, cauliflower, bell peppers, roasted baby potatoes, roasted brussels sprouts, pickles, artichoke hearts, mushrooms, carrots, green beans, pearl onions, sweet potato fries, asparagus, cherry tomatoes, celery, fennel spears, radishes, cucumber, baby carrots |
| Meat | Chicken, steak, meatballs, shrimp, ham, turkey, salami, sausage, crab, lobster |
What You'll Learn
- Bread: French bread, sourdough, bagels, pretzels, baguette, croutons, rye, pumpernickel
- Vegetables: Broccoli, bell peppers, asparagus, carrots, mushrooms, artichoke hearts, cherry tomatoes, pickles
- Meat: Steak, meatballs, chicken, shrimp, ham, salami, sausage, crab, lobster
- Fruit: Apples, pears, pineapple, grapes, apricots, peaches, oranges
- Salads: Bright, light salads to balance out the heaviness of the fondue
Bread: French bread, sourdough, bagels, pretzels, baguette, croutons, rye, pumpernickel
Bread is a classic pairing with cheese fondue, and there are many types of bread that work well. French bread, sourdough, bagels, pretzels, baguette, croutons, rye, and pumpernickel are all excellent choices. To ensure your bread doesn't fall apart in the fondue, be sure to lightly toast it first and then cut it into large cubes.
French bread and baguettes are traditional choices for cheese fondue, as they have a crusty exterior that holds up well to the warm, creamy cheese. Sourdough adds a tangy flavour that complements the richness of the fondue. Bagels, pretzels, and rye bread also offer a chewy texture that makes them ideal for dipping. Croutons provide a crispy contrast to the melted cheese, while pumpernickel adds a touch of sweetness.
When serving bread with cheese fondue, it's important to offer a variety of options to your guests. This allows them to experiment with different flavours and textures, creating a more interesting and enjoyable dining experience.
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Vegetables: Broccoli, bell peppers, asparagus, carrots, mushrooms, artichoke hearts, cherry tomatoes, pickles
Vegetables are a fantastic option to serve with cheese fondue, and there are plenty of choices to suit all tastes. Broccoli is a popular choice, and it can be served raw or steamed for a smoother taste. It's a great way to add a little freshness and nutrition to the meal.
Bell peppers are another excellent option, and they go well with almost anything. They add a pop of colour and a touch of natural sweetness to the dish. Slicing them into thin, long strips makes them easier to dip without skewers.
Asparagus is another vegetable that pairs well with cheese fondue. It can be steamed or lightly roasted to enhance its flavour and texture.
Carrots are a versatile vegetable that can be served raw, steamed, or roasted. They add a nice crunch and a burst of colour to the dish.
Mushrooms are a delicious and elegant addition to any fondue platter. You can use almost any variety, such as crimini, shiitake, oyster, or portobellos. They can be sautéed, grilled, or roasted to bring out their earthy flavour.
Artichoke hearts are another tasty option. They can be sautéed, grilled, or roasted, and their slightly nutty flavour pairs well with the cheese.
Cherry tomatoes are a great choice for those who want something quick and easy. They can be served raw and provide a burst of sweetness to balance the richness of the fondue.
Pickles might seem like an unusual choice, but they complement the cheese fondue surprisingly well. Cornichons, dill pickles, or sweet gherkins add a tangy and sour contrast to the creamy cheese.
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Meat: Steak, meatballs, chicken, shrimp, ham, salami, sausage, crab, lobster
When it comes to meat, there are plenty of options to serve alongside a cheese fondue. Steak is a great choice, especially if you want to add a protein boost to your meal. Cut the steak into strips or bite-sized pieces and dip them into the gooey cheese for a delicious treat. You can even add a piece of bread to create mini cheesesteak sliders.
If you're looking for something a little different, meatballs are a surprisingly versatile side dish. Usually paired with pasta, meatballs also go perfectly with cheese fondue. Use a skewer to dip them into the fondue, or pour the cheese on top for an indulgent treat.
Chicken is another popular option for fondue. Poached chicken is a blank canvas that can be dressed up with herbs and spices, and of course, dipped into the cheesy goodness. It's a great way to add some substance to your meal.
For those who love seafood, shrimp is an excellent choice to take your fondue to the next level. Whether roasted, sauteed, fried, or grilled, shrimp adds a unique and fancy touch to the classic dish.
If you're looking for something a little heartier, ham is a great option. Grilled steak pairs perfectly with melted cheese, and it's a simple way to elevate your fondue experience.
For those who enjoy cured meats, salami is a fun and flavorful option to add to your fondue pot. Salami is a natural pairing with cheese, and its spiciness will bring a kick to your fondue party.
Lastly, if you're feeling extra indulgent, why not try crab or lobster? Lightly steamed, these seafood options are an elegant and decadent offering, perfect for a special occasion.
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Fruit: Apples, pears, pineapple, grapes, apricots, peaches, oranges
Fruit is an excellent choice to serve before a cheese fondue, especially apples. The crunchy, crisp tartness of apples is a perfect match when paired with melted cheese, and it makes for a delicious snack or appetiser. Fruits that complement cheese fondue include:
- Apples
- Pears
- Pineapple
- Grapes
- Apricots
- Peaches
- Oranges
You can cut apples and pears into slices and lay them out for guests to dip as they see fit. Alternatively, allow guests to spear a few dried apricots or dried figs.
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Salads: Bright, light salads to balance out the heaviness of the fondue
Salads are a great way to balance out the heaviness of cheese fondue. Here are some bright and light salad ideas to serve before indulging in the fondue:
Green Salad
A simple green salad is a perfect side dish to serve before the fondue. It is light, refreshing, and can be tossed together at the last minute. For this salad, you can use lettuce as the base, such as butter lettuce, Boston, Bibb, or romaine lettuce. Add some toppings like thinly sliced cucumbers, avocado, shaved Parmesan cheese, and roasted nuts or seeds for crunch. You can also experiment with different toppings or dressings. For example, you can switch the cheese to feta or goat cheese, add something sweet like dried cranberries or cherries, or include extra veggies like radishes, cherry tomatoes, or julienned carrots.
Everyday Salad
This salad is quick and easy to make and can be customized with whatever greens, veggies, nuts, or dressing ingredients you have on hand. The base ingredients include spring greens, baby arugula, or mixed greens, along with English cucumber, red onion, and pepitas or toasted pine nuts. You can also add proteins like chicken, shrimp, or tofu, or cheeses such as Parmesan, feta, or gorgonzola. The dressing is made with olive oil, lemon juice or vinegar, Dijon mustard, garlic, salt, and pepper.
French Bistro Salad
A French bistro salad is a bright and colorful option to serve as a side dish. While the exact recipe is not provided, it is mentioned as a refreshing and light salad to balance out heavier dishes.
Beetroot and Cucumber Herby Salad
This salad is easy to make and has an impressive nutritional value. Beets are packed with fiber, vitamins, and minerals. While the full recipe is not provided, it is suggested to include cucumber to complement the beets.
Asparagus Summer Salad
An asparagus summer salad is a green and refreshing option to serve before the fondue. The salad includes arugula, cucumber, avocado, and asparagus, providing a nutrient-dense option with vitamins and antioxidants.
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Frequently asked questions
Good dippers for cheese fondue include bread, crackers, chips, vegetables, cured meats, and fruit. Bread is the most popular option, with French bread, sourdough, and baguettes being common choices. For vegetables, broccoli, bell peppers, and potatoes are all versatile options that can be served raw or cooked. Cured meats like salami and pepperoni are also popular dippers. Finally, apples and pears are good fruit options to serve with cheese fondue.
Good-quality, creamy cheeses that melt smoothly are best for fondue. Traditional Swiss cheese fondue uses a blend of firm, mountain-style cheeses like Gruyere, Emmental, and Appenzeller. Other good options include Fontina, Gouda, and Cheddar.
Dry white wine, such as Sauvignon Blanc, Pinot Gris, or an unoaked Chardonnay, is typically paired with cheese fondue. The acid in the wine helps to cut through the richness of the cheese. For a non-alcoholic option, Swiss tradition suggests drinking herbal tea to aid digestion.
Since cheese fondue is rich and indulgent, it's a good idea to serve something light and refreshing on the side. A bright salad with arugula, tomato, and cucumber can help balance out the heaviness of the fondue. Pickles or other pickled vegetables can also provide a tangy contrast to the cheese.
Yes, there are several traditions and rules of etiquette associated with eating fondue. For example, it is considered bad manners to scrape your food on the edge of the pot, and you should stir the cheese either clockwise or in a figure-eight pattern while dipping. There are also various party games that can be played, such as taking a shot if your bread falls apart in the pot or kissing everyone at the table if a woman's food falls into the pot.
